High-Protein Vegan Quinoa Hemp Tabbouleh

Tabbouleh is an herby salad typically served cold, and this recipe from the High-Protein Plant-Based Diet for Beginners cookbook uses quinoa as a high-protein, gluten-free twist on the traditional dish typically made with bulgur wheat.

What you need:

2 cups fresh curly parsley, washed and chopped
1½ cups cooked quinoa
6 tablespoons hemp hearts 
1 medium tomato, diced
3 scallions, white and green parts, roughly chopped
2 tablespoons fresh mint, roughly chopped
¼ cup lemon juice
1 tablespoon olive oil
¼ teaspoon salt
¼ teaspoon black pepper

What you do:

  1. In a large bowl, combine all ingredients. Mix well to coat and combine.
  2. Place in refrigerator to marinate 20 to 30 minutes before serving.
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